Monday, July 07, 2014
Chocolate Peanut Butter Icebox Cake
I got the idea to make icebox cake while listening to this episode of Spilled Milk, and since I have lactose-free cream here in Quebec, I am living it up! I settled on this chocolate peanut butter version by Martha Stewart, which is fa-bu-lous. We both had seconds. Icebox cakes are stupid-easy to make, and the flavoring of the cream with peanut butter kept things simple, yet interesting. Plus, chocolate and peanut butter are a great pairing to begin with! I loved this cake and I’ll be sure to make it once in a while in Quebec. (Note that I couldn’t add the cookies on top of the cake as decoration, because the Engineer had snacked on exactly three chocolate wafers before I could stop him. *grumble* A package of those wafers really does have a standard number that is used in icebox cake recipes!)
2 cups lactose-free cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 oz.) chocolate wafer cookies
In a large bowl, whip 1 ½ cups cream with sugar until soft peaks form.
In a small bowl, whisk peanut butter until soft and smooth; whisk in ½ cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves (I usually keep the broken cookies in the box for this purpose).
Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.